Mi INC

Year by year

Inspections

1. Jul 14, 2026 Follow-Up Score 92
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the gaskets of the prep area low cooler to be soiled. Observed the interior of the prep low cooler and stand-up freezer to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors and walls throughout the prep area to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.

     Observed personal medication to be stored intermingled with food product in the prep area stand-up cooler. Remove medication and stored in a way that prevents potential contamination of food.

     Code MN Rule 4626.1660B

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw shrimp to be stored above cooked ground beef in the cookline low cooler. These items were rearranged during inspection. Make sure that raw animal proteins are stored in a way to prevent contamination of ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed styrofoam containers to be used for takeout orders. Styrofoam is not recyclable and is not allowed in Minneapolis under Green-to-Go rules. PIC stated that compliant containers have been ordered. Make sure single-use containers are allowed under Green-to-Go rules.

     Code MCO 204.30A

2. Jun 30, 2026 Routine Score 62
   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed there to be no paper towels at the cookline and prep area handwashing sinks. Paper towel was provided during inspection. Make sure paper towel is always available at handwashing sinks to promote proper handwashing by employees.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed there to be no hand soap at the cookline handwashing sink. Soap was provided during inspection. Make sure hand soap is always available at handwashing sinks to promote proper handwashing by employees.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed a fryer basket to be kept in the basin of the cookline handwashing sink. Observed condiment bottles to be hanging from the side of the cookline handwashing sink. Observed boxes and dirty rags to be stored in the prep area handwashing sink. These items were moved during inspection. Make sure that handwashing sinks are kept accessible and are only used for handwashing.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to handle raw chicken, put on clean gloves, and then move to handle food without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands once they hand become contaminated.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the gaskets of the prep area low cooler to be soiled. Observed the interior of the prep low cooler and stand-up freezer to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed house made pizza sauce, cooked ground beef, and cooked rice to not be date marked. Per person-in-charge, these items were made 2-3 days prior to inspection. Make sure that cooked/prepared TCS foods are date marked to ensure proper use/discard within 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors and walls throughout the prep area to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed cutting boards in the prep area to be deeply scored and heavily discolored. Replace/resurface cutting boards. Keep food contact equipment clean to sight and touch.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.

     Observed personal medication to be stored intermingled with food product in the prep area stand-up cooler. Remove medication and stored in a way that prevents potential contamination of food.

     Code MN Rule 4626.1660B

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed there to be no sanitizer onsite during inspection. Person-in-Charge went to buy sanitizer after inspection. Inspector received picture verifying that approved sanitizer was purchased and provided to the restaurant. Make sure that there is always a sanitizer available for food contact equipment.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed multiple high priority food safety risk factors present during inspection. A daily food safety checklist and link to the Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food handling practices to limit the presence of food safety risk factors.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Print and keep an employee illness log available for review at the restaurant.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Observed there to be no awareness of a procedure to clean-up a vomit/diarrhea incident. A clean-up procedure will be included in this report. Make sure employees are trained on how to clean-up a vomit/diarrhea incident.

     Code MN Rule 4626.0123

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw fish to be stored above cooked ground beef in the cookline low cooler. These items were rearranged during inspection. Make sure that raw animal proteins are stored in a way to prevent contamination of ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw chicken to be stored above raw shrimp in the cookline low cooler. These items were rearranged during inspection. Make sure that raw animal proteins are stored according to required cooking temperatures.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed there to be no handwashing signs at the handwashing sinks. Signs will be included in this report. Print and post signs at each handwashing sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed styrofoam containers to be used for takeout orders. Styrofoam is not recyclable and is not allowed in Minneapolis under Green-to-Go rules. Information on Green-to-Go rules will be included in this report. Make sure single-use containers are allowed under Green-to-Go rules.

     Code MCO 204.30A